The adventures of two small families and a big bunch of vegetables.

Tag Archives: pasta

I was rolling through the aisles of a local market a couple weeks ago when I spotted the fresh pasta section. I was drooling over a fresh goat cheese and herb ravioli. Until, that is, I saw the price. $9 for 12 raviolis. Are you kidding me? Back the truck up. I’m not paying 75 … Continue reading →

Arugula is a tricky beast. It’s got a bit of a sharp flavor that can be overwhelming. But if I find some other element to mellow it out it can be really delicious. I made a fairly standard pesto using arugula instead of basil and pecans instead of pine nuts: 3 C arugula, packed 1-2 … Continue reading →

This dish originated one night when I was asking my husband what I was going to do with all the okra we got last summer. He shrugged and said “I don’t know…okra…bacon is good…mac and cheese is good. How about okra bacon mac and cheese?” I laughed at the ridiculousness of that suggestion and then … Continue reading →

So here’s the thing. I like lasagne. I like summer squash. But I hate overcooked squash, and I have yet to eat a lasagne with squash that wasn’t a little only slimy side. So I decided to make up my own version, using ribbons of barely cooked squash and it actually turned out pretty well. … Continue reading →

Carbonara pasta is a beautiful thing. It has all the richness of an Alfredo, but with more flavor – and this is key – a fraction of the prep time. I like to take whatever mild CSA veggies are around and throw them in. But be warned, vegetables and whole wheat pasta do not make … Continue reading →

There are a couple of pasta recipes I use over and over. They’re great for using up some of the core CSA ingredients – onions, garlic (there is nothing better than CSA garlic), tomatoes, and spinach or other greens. I adapt a lot of recipes from CookingLight.com. Interestingly, a core component of these recipes is … Continue reading →

I tried the sauce recipe included in this gnocchi recipe the other day. It’s a bolognese made with ground pork. What’s awesome about it (besides the pork because I love some pork) is that it uses the holy trinity of the summer CSA: onions, peppers, and tomatoes. It also calls for basil and parsley, but … Continue reading →